Description
Description A delightful twist on the classic tiramisu featuring fresh raspberries, rich mascarpone, and coffee-soaked ladyfingers.
Ingredients
- 1 cup fresh raspberries, plus extra for garnish
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup strong brewed coffee, cooled to room temperature
- 1/4 cup coffee liqueur (optional)
- 24 ladyfinger cookies (savoiardi)
- Cocoa powder, for dusting
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Instructions
- Wash the fresh raspberries gently under cold water and pat them dry. Reserve a few for garnish.
- Mash half of the raspberries with a fork until mostly pureed.
- In a medium bowl, combine mascarpone cheese, granulated sugar, and vanilla extract. Blend until smooth (2-3 minutes).
- In a separate bowl, whip the heavy cream until stiff peaks form (3-5 minutes).
- Gently fold the whipped cream into the mascarpone mixture, then fold in the mashed raspberries.
- Prepare a shallow dish with cooled brewed coffee mixed with coffee liqueur.
- Dip each ladyfinger briefly in the coffee mixture and arrange them in a single layer in the dish.
- Spread half of the raspberry mascarpone mixture over the ladyfingers, smoothing it out.
- Scatter reserved whole raspberries over the mascarpone layer.
- Repeat the layers with the remaining ladyfingers and mascarpone mixture.
- Cover and refrigerate for at least 4 hours (overnight is preferable).
- Dust with cocoa powder just before serving and garnish with reserved raspberries.
Notes
- Notes
- Store in the refrigerator for 3-4 days. Do not freeze.